(photo by Rick Tango)

As Prepared for American Feast’s New Orleans Night Party

Basic Ingredients for 6-7 Appetizers

* 1½ Lbs. (16-20) Jumbo Shrimp
* Shrimp Boil
* Remoulade Sauce
* 18-20 Lemon Wedges
* Whole Pitted Black Olives
* Sprig of Parsley

Basic Instructions

1. Make Remoulade sauce & let sit.
2. Cook shrimp in shrimp boil.
3. Marinate shrimp in Remoulade sauce.
4. Put dish together.

Remoulade Sauce Ingredients

* 2 Egg Yolks
* 1/2 Cup Creole Mustard
* 1/4 Cup Prepared Horseradish (Squeezed Dry)
* 1/2 Cup Finely Chopped Scallions (Green & White Parts)
* 2 Tbsp. Ketchup
* 2 Tsp. Sweet Paprika
* 1/4 Cup Finely Chopped Celery
* 1/8 Cup Chopped Fresh Curly Parsley
* 1 Tsp. Capers
* 1½ Cups Salad Oil
* 1/3 Cup Red Wine Vinegar
* Juice of 1 Lemon
* 1 Tbsp. Worcestershire Sauce
* 1 Tbsp. Hot Pepper Sauce
* Salt & Pepper

Preparation of Remoulade Sauce

1. Put yolks, mustard, horseradish, capers & paprika in a food processor.
2. Pulse together.
3. Slowly add in oil.
4. When mixture begins to thicken, thin with vinegar & continue with oil until al vinegar & oil have been added.
5. Add in lemon juice.
6. Remove mixture from food processor & place in bowl.
7. Add in ketchup.
8. Add in celery, scallions & parsley.
9. Season with worcestershire sauce & hot pepper sauce
10. Season to taste with salt & pepper.
11. Let sauce sit while shrimp is prepared.
12. Toss shrimp in sauce & let marinate.
13. Serve on a bed of Boston lettuce.
14. Garnish with lemon wedges, black olives & parsley sprigs.

Ingredients for Shrimp

* 1½ Lbs. Unpeeled Jumbo Shrimp
* 4 Cups Water
* 3 Bay Leaves
* 1/2 Tsp. White Pepper
* 1/2 Tsp. Cayenne Pepper
* 1/2 Tsp. Black Pepper
* 4 Stalks of Celery – Medium Dice
* 1 Medium Onion – Medium Dice
* 2 Lemons – Halved
* 4 Peeled Cloves of Garlic

Preparation

1. Combine all ingredients except shrimp in a pot & bring to boil.
2. Let simmer 10 minutes.
3. Remove lemon, celery & onion.
4. Add in shrimp, stir & simmer.
5. Cook the shrimp for about 4 minutes.
6. Remove & chill.
7. Peel & marinate in Remoulade sauce.
8. Serve on a bed of Boston lettuce.
9. Garnish with lemon wedges, black olives & parsley sprigs.